Sweet Potato Streusel Pie Recipes

SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY

Steps:

• To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
• Mix flour, cornmeal and salt in a medium bowl.
• Cut in the shortening, using a pastry blender, until size of small peas.
• Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
• Gather the pastry into a ball.
• Shape into flattened round onto lightly floured surface.
• Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
• Place the pastry into pie plate; pressing firmly against bottom and sides.
• Trim and flute pastry edge.
• Heat oven to 425°F.
• Set oven rack to lowest position.
• In a bowl, beat eggs well.
• Stir in all remaining filling ingredients; mix well.
• Pour into prepared pastry-lined pie plate.
• Bake for 15 minutes.
• Meanwhile, prepare streusel topping by mixing all four ingredients.
• Reduce oven temperature to 350°F.
• Bake for 35 minutes longer.
• Remove from oven; sprinkle streusel topping over pie.
• Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
• Cool completely on wire rack, about 2 hours.
• Serve with whipped cream.

SLICED SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
• For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
• For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.

SWEET POTATO STREUSEL PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
• Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

SWEET POTATO GINGERSNAP STREUSEL PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 425°F
• For filling, mash or process baked (peeled) sweet potatoes, set aside. Cream brown sugar and cream cheese, add remaining filling ingredients and sweet potatoes, mix until smooth.
• For crust topping, crush gingersnap cookies (in ziploc with rolling pin or with food processor). Cut butter into crushed cookies until crumbly. Sprinkle over bottom of store-bought crust.
• Poor sweet potato mixture into prepared pie crust. Bake on cookie sheet 15 minutes. Reduce oven temp to 350F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients, cutting in butter until crumbly. Carefully sprinkle streusel over pie filling. Bake 10-15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours. Serve with whipped cream, if desired. Store covered in refrigerator.

STREUSEL SWEET POTATOES

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

ORANGE SWEET POTATO PIE WITH GINGER STREUSEL

Steps:

• In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.